Servings: 5 Preparation Time: 0:35
2 tsp. salt
1/2 tsp. red pepper, cayenne
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tps. dried thyme
2 cups onions, chopped
2 Tbsp. vegetable oil
4 Tbsp. flour
1 stick butter
2/3 cup celery chopped
2/3 cup green pepper chopped
1 Tbsp. garlic, finely chopped
1 Tbsp. ketchup
1/2 cup green onions, chopped
1/2 cup parsley, finely chopped
2 lbs. shrimp, 21-25 count, peeled and deveined
2 cups seafood, clam, or chicken stock
1. Mix first five ingredients in a small bowl to make your seasoning mix.
2. Preheat a frying pan over medium high heat. Add vegetable oil and flour
and slowly stir until flour takes on a dark brown color. Add 1/2 cup of
the onions to the roux mixture and cook for 3 more minutes. Remove roux to
a separate bowl and set aside.
3. In a 5 1/2 quart saucepan or large Dutch oven, heat 4 Tbsp. of the
butter until it is half melted. Add the rest of the onions, the green
pepper, and the celery.. Cook until onions take on a light brown color,
stirring occasionally. Reduce the heat to medium and stir in the roux.
Keep stirring to thoroughly incorporate the roux. Add the ketchup and
garlic and cook for 3 more minutes continuing to stir occasionally. Stir in
the seasoning mix, the green onions, and the parsley. Cook about 2 more
minutes, stirring and scraping the bottom of the pan frequently.
4. Stir in the shrimp and cook until they turn orange and curl up tight. Do
not overcook. Add the stock. Bring to a boil and turn the heat to simmer.
Simmer for 2 minutes. Serve over rice.